We translate nutrition science and policy into actionable
insights for the food and beverage industry
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Mehmet Soforoglu, MSc – Using Science to Bridge Taste and Nutrition in Confectioneries
Food science is a way to bring biology, chemistry, and math together to create solutions.
Our mission is to translate the latest developments in nutrition science and policy into actionable insights for the food and beverage industry. Our contributors are experts from diverse fields, including PhD scientists, dietitians, regulatory specialists, and marketing professionals. Through our expert contributors and Scientific Advisory Council, we strive to provide trusted, science-based approaches to understanding nutrition, taste and general wellness.
Scientific Advisory Council
Supported by Kerry's science and nutrition teams, the aim of the council is to provide advice on advances in science relevant to their areas of expertise and review nutrition science and health for future nutritional advancement.
Lisa Ryan
Head of the Natural Sciences Department in the School of Science and Computing at the Galway-Mayo Institute of Technology, Ireland
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Ciarán Forde
Senior Principal Investigator, Sensory Nutritional Science, Singapore Institute for Clinical Sciences
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Maria Marco
Professor, Department of Food Science and Technology, University of California – Davis, USA.
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